Kale Salad with Glazed Onions and Cheddar
Date: Oct. 26th, 2018 - 1:00 PM
Ingredients
1 bunch curly kale
1 tbsp. fresh lemon juice
2 tsp. extra-virgin olive oil
salt
pepper
8 oz. frozen pearl onions
1 tbsp. margarine or butter
water
2 tsp. Worcestershire sauce
1 tsp. sugar
1 tbsp. cider vinegar
c. dried tart cherries
1/4 c. pine nuts
2 oz. extra-sharp white Cheddar cheese
Directions
- In large bowl, toss kale with lemon juice, oil, and 1/8 teaspoon each salt and freshly ground black pepper; set aside.
- In 12-inch skillet, combine pearl onions, margarine, 1 tablespoon water, Worcestershire sauce, and sugar. Cook on medium 8 to 10 minutes or until onions are tender and most of the liquid has evaporated, stirring occasionally.
- Add vinegar to skillet. Increase heat to medium-high. Cook 3 to 4 minutes or until onions are browned, stirring frequently. Add 1 tablespoon water. Cook 1 minute longer, swirling pan constantly. (Onions can be refrigerated, covered, up to overnight.) Transfer onions to bowl with kale.
- To kale, add cherries and pine nuts; toss vigorously to combine. Add Cheddar; toss. Transfer to serving platter.
